This delicious vegan layered chocolate and coconut mousse requires very few ingredients and tastes simply amazing!
Servings: 2large servings
Author: Lucy Parissi
aquafaba – liguid drained from 1x400g14oz can of chickpeas
100g| 3.5oz 70% dairy-free chocolate
400g| 14oz tin full fat coconut milkchilled overnight
3-5tbspmaple syrupto taste
1/4tspcream of tartar
1tspmixed spicecinnamon, cloves, nutmeg etc
finely grated zest of 1 orange
cocoa nibsedible stars, grated chocolate to decorate
The night before you make this recipe put a can of full-fat coconut milk in the fridge. Make sure the coconut milk doesn't contain guar gum or any emuslifiers - we want it to solidify in the fridge and separate from the liquid.
Melt the chocolate over a pot of barely simmering water and set aside to cool slightly.
Drain the liquid from the can of chickpeas and put in the bowl of your stand mixer together with the cream of tartar.
Start whisking on low speed, gradually increasing to maximum speed once the aquafaba starts to double in volume.
Add the vanilla, maple syrup and mixed spice and continue whisking until you have firm peaks. Transfer to a separate bowl.
Gradually whisk 150g (5.3oz) of the aquafaba meringue into the melted chocolate. Add the orange zest and stir to combine.
Spoon the solid coconut cream out of the can and into the bowl of your stand mixer. Discard the liquid or save to use in smoothies.
Whisk the coconut until it starts to become fluffy and gradually add the remaining aquafaba meringure while whisking on medium-low speed.
Spoon the chocolate and coconut mousse into glasses, in alternate layers. You can pipe the layer at the top like I have done. Chill for at least two hours or overnight until set.
Bring the mousse back to room temperature before serving and sprinkle with cocoa nibs, edible stars and a little grated chocolate.